A special twist on an early morning classic, our Headframe test kitchen created Pink Pancakes in honor of Breast Cancer Awareness Month. Ribbons of maple syrup swirl over fluffy pink pancakes topped with a dollop of Orphan Girl whipped cream. Delicious no matter what shape or size they turn out.


Pink Pancakes
1 cup Milk
1 large Egg
1 tbsp Melted Butter
1/2 tsp Vanilla Extract
2 tbsp Maple Syrup or Local Honey
1 cup Flour
1 tbsp Baking Powder
1/4 tsp Salt
1/4 cup Beet Juice


Whipped Cream
1 cup Heavy Cream
3 tbsp Confectioners Sugar
2 oz Orphan Girl Breast Cancer Awareness


To make your pancakes, blend together your Beet Juice, Milk, Egg, Butter, Vanilla Extract and Maple Syrup (or Local Honey) until fully combined.

Slowly mix in your Flour, Baking Powder and Salt to your mixture.

During this time, heat a stove top pan over medium-low heat adding Butter to the surface or a non-stick spray of your choice.

Once the pan is warm, add 1/3 cup of batter to the griddle and cook for 2-3 minutes or until small bubbles start to form on the top. Flip the pancake and cook for another 1-2 minutes. Repeat for the remaining batter.

During this time, start on your Whipped Cream. Mix your Heavy Cream and Confectioners Sugar together until you see stiff peaks form. We would recommend doing this with a stand mixer or in a blender. Once stiff peaks have formed, slowly add in your Orphan Girl 1 oz at a time and blend constantly.

Serve up your Pink Pancakes with a dollop of Whipped Cream, adding any extra fruit or ribbons of maple syrup on top!

Share your recipes with us on social media with our hashtag #HeadframeRecipes or send them to to be featured on our website!



Watermelon and whiskey come together in this delicious and refreshing treat. Perfect for beating the summer heat!


1 cup Sugar
½ cup Water
8 cups Cubed Watermelon (Seedless works best)
2 tbsp Lemon Juice
3 tbsp Kelley American Single Malt Whiskey

Try swapping out the Kelley American Single Malt Whiskey for our Dispatch Cinnamon Rye Whiskey for a fuller mouth feel

In a small saucepan, combine your sugar and water on medium heat. Cook until dissolved and let cool. This will become a simple syrup but can also be replaced with 3 tbsp agave if you’d prefer.

Blend your watermelon chunks on a low setting for a few moments or until smooth. Take a mesh strainer and press your watermelon puree to get out all the juice.

Once you have all the juice, combine it with your simple syrup mixture (or agave), lemon juice and Kelley American Single Malt Whiskey and stir.

Let freeze for a minimum of 2 hours. This will vary based on your container! We let ours freeze for a day before serving and enjoying.

Share your recipes with us on social media with our hashtag #HeadframeRecipes or send them to to be featured on our website!

Just in time for the holidays, these gooey and sticky cinnamon rolls pair perfectly with a snow day. We add our Orphan Girl Bourbon Cream Liqueur for a creamy kick to top them off.


1 packet of Instant Yeast
2 ¾ cups of Flour
3 tbsp Sugar
½ cup Lukewarm Water
¼ cup Milk
2 tbsp Melted Butter
1 Egg


¼ cup Melted Butter
2 tbsp Cinnamon
¼ cup Brown Sugar


1 cup Powdered Sugar
3 tbsp Melted Butter
1 tbsp Vanilla Extract
1 shot of Orphan Girl Bourbon Cream Liqueur
Pinch of Cinnamon


In a bowl, start your dough by combining lukewarm water and yeast. Mix until you see bubbles and the yeast dissolves. Add your sugar, milk, egg and melted butter and mix. Slowly fold in the flour. Once combined, loosely cover the bowl of dough in plastic wrap and keep in a warm area of the kitchen for 2 hours or until the dough has doubled in size.

Dough doubled in size

Preheat the oven to 350°F. 

Powder your working surface with flour. Take your dough and begin rolling it out into a rectangular shape. 

Rolling out dough

Mix all of your filling ingredients in a bowl and spread evenly across the dough. 

Take the long side of your dough and begin to roll, like a sleeping bag, the dough into itself. Using a sharp knife, cut the dough vertically to make small pucks – 2 inches thick. Once all your cinnamon rolls have been cut, place them on an oiled cookie sheet and in the oven for 15 minutes or until the dough is firm. 

rolling up dough

dough cut to 2 inches

cinnamon rolls going into the oven

Combine your glaze ingredients into a bowl, saving the Orphan Girl Bourbon Cream Liqueur for last. Immediately pour your glaze over your warm cinnamon rolls and enjoy!

finished cinnamon rolls with glaze

Thank you to Julia Bryant – Barrantes for this delectable dish! Share your recipes with us on social media with our hashtag #HeadframeRecipes or send them to to be featured on our website!

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